I’m a big believer in breakfast. As in, I rarely skip breakfast. Even if I’m running late, I’ll grab something as I’m heading out the door. What better way to start of your morning than to avoid being hangry? Tone It Up posted this banana chia seed recipe just as I was looking for a new make-ahead breakfast. I modify mine a bit from their recipe, but I cannot tell you how amazing these are (also, have you tried TIU’s workouts?!). They’re healthy and make a great light breakfast or mid-morning snack. I love how you can mix up the add-ins just like you would with banana bread. You can top them with sliced bananas, add chopped walnuts or eat them without any add ins. Meet your new favorite breakfast.
To make this recipe, it is really easiest if you have a food processor. You may be able to make it work with a blender, but I haven’t tried it. Food processors are extremely useful, so I would highly recommend investing in an inexpensive food processor if you don’t have one. I make my own oat flour (just grinding oatmeal in the food processor) with my food processor and a number of other things (e.g. feeding my homemade pesto and hummus addictions). I don’t own a microwave, so I boil water on the stove, then pour it over the dates in a metal bowl to let them soften a bit. Since my food processor has a plastic bowl, I won’t pour boiling hot water directly in there. Pulse the dates/water in the food processor until somewhat smooth. Add the bananas, maple syrup, vanilla, coconut oil, eggs, and milk, pulsing after each addition.
In a separate bowl, mix the dry ingredients. You can buy oat flour or make it yourself in your food processor. I make a big batch at once and keep it in a big glass jar so it is ready when I need it. The nuttiness of the oatmeal combined with the chia makes this healthy treat melt-in-your-mouth good.
Mix the wet ingredients into the dry ingredients with a wooden spoon. Stir in the yogurt until incorporated. I’ve used both greek yogurt and plain vanilla yogurt. I actually like the taste with both, but I think greek yogurt is a bit healthier for you, so i usually stick with that. If I only have vanilla yogurt around the house, I don’t hesitate to use that. Add any of your add-ins. Cacao nibs work well for a healthy bit of chocolate. I’ve also added grain-sweetened chocolate chips, which I consider reduced-guilt. Fill your muffin cups around 3/4 full.
Bake in the pre-heated oven for 16-18 minutes.
Once you try these, you’re going to wonder how you lived without them. They’re so good, I knew I had to share them with you. Happy Wednesday!
Banana Chocolate Chip Chia Seed Muffins
- 8 dates, pitted
- 1/2 cup boiling water
- 1 banana
- 1/4 cup maple syrup or honey
- 1/3 cup coconut oil, softened
- 3 eggs
- 1/2 cup milk
- 1/4 tsp vanilla extract
- 2 cups oatmeal flour
- 1/2 cup chia seeds
- 3 tbs cacao powder (cocoa powder works as well)
- 1/2 tsp sea salt
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 cup greek yogurt or regular vanilla yogurt
- 1/2 cup grain sweetened chocolate chips, 1/4 cup cacao nibs or 1/2 cup chopped walnuts
- Pour hot water over pitted dates in glass or metal bowl to soften. Pour softened dates and water into food processor and pulse until smooth.
- Add banana, milk, and coconut oil and pulse until smooth.
- Add eggs, vanilla, and sweetener, blending until smooth.
- In separate bowl, mix oatmeal flour, chia seeks, cacao powder, sea salt, baking powder and baking soda.
- Slowly stir in wet ingredients until incorporated. Mix in yogurt and selected add-ins.
- Spray cupcake tin with coconut oil spray and fill cups about 3/4 of the way full.
- Bake for 16-18 minutes in 350 degree oven. Serve hot or cold and refrigerate after baking.